Our frozen dough can be baked into an edible bowl for the best ice cream sundae in the world. Hint: make your own chocolate sauce, if you dare.

Otis Spunkmeyer® Chocolate Chip Frozen Cookie Dough, thawed
Ice cream
Chocolate sauce
Toppings: sprinkles, nuts, cherries, coconut, or toffee bits

  1. Pre-heat oven to 325°F.
  2. Spray or butter the cups of a muffin pan. Press the cookie dough onto the bottom of the and up the sides of the muffin pan indentations (depending on the size of the dough pucks, more than 1 may be needed to cover the bottom and sides). Make sure the base is level and the bottom and sides are pressed down firmly to form the bowl shape. 
  3. Bake cookie cups for 10-15 minutes or until they are light brown.
  4. Remove the pan from the oven and immediately press a narrow form (a shot glass will work) into the cookies to reform the bowl shape in each muffin cup.
  5. Return to oven and bake for another 5-10 minutes or until the cookie cups are golden brown.  Remove from oven and allow to cool completely.
  6. Use the cups for ice cream topped with sauce and sprinkles, if desired
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